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All Journal JPS Unimus Media Ilmu Kesehatan Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences) Al-Asalmiya Nursing: Journal of Nursing Sciences Jurnal Kesehatan Saintika Meditory Journal of Fundamental and Applied Pharmaceutical Science Action Research Literate (ARL) Jurnal Ilmu Kesehatan Bhakti Setya Medika
burhan, Amelia handayani
Politeknik Kesehatan Bhakti Setya Indonesia, Yogyakarta, Indonesia
Chemistry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pengaruh Konsentrasi Perendaman Pandan (Pandanus amarilifolius Roxb.) sebagai Pereduksi Alami Kadar Formalin Pada Ikan Asin Teri Nasi Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 5 (2020): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.374 KB) | DOI: 10.56727/bsm.v5i.72

Abstract

Anchovy salted fish is a food that is in demand by the people of Indonesia. Several studies have shown that anchovy salted fish circulating in Yogyakarta traditional markets contain positive samples of salted fish containing formalin. Formalin can cause cancer and even death. Therefore, it is necessary to make efforts to reduce formalin levels, one of which is by soaking anchovy salted fish in pandan juice solution, because pandan contains saponin compounds that are able to reduce formalin levels. This study aims to determine the effect of variations in the concentration of pandan juice solution on reducing formalin levels in anchovy salted fish. The research was conducted at the Chemical Laboratory of the Bhakti Setya Indonesia Health Polytechnic, Yogyakarta. The sample used was 25 samples of anchovy salted fish obtained from 5 traditional markets in Yogyakarta. The study was conducted on samples that were positive for formalin, the determination of formalin levels was tested quantitatively by the Acidimetric Titration method using a standard solution of 0.00009 N HCl and methyl red indicator. The determination of the concentration was carried out before and after soaking the pandan juice solution for 1 hour with variations in the concentration of pandan juice soaking 25, 40, 55, 70, and 85% as much as 20 ml with a weight of 6 grams of anchovy salted fish. The results showed that of the 25 samples of anchovy salted fish there were 24 samples that were positive for formalin. The level of formalin in anchovy salted fish before treatment was 1.283% and after treatment had the following results: 1.218; 1.142; 1.025; 0.908; and 0.767% w/w. The results of statistical analysis One Way ANOVA obtained a significance value of 0.00 < 0.05, which means that variations in the concentration of pandan juice immersion have an effect on reducing formalin levels in anchovy salted fish. The optimal concentration of pandan juice immersion (Pandanus amarylifolius Roxb.) to reduce formalin levels is 85% with a decrease in levels of 40.243%
Studi Literatur: Aktivitas Antibakteri Minyak Atsiri Daun dan Batang Tanaman terhadap Bakteri Klebsiella Pneumoniae Amelia Handayani Burhan; Danang Wahyu Bintoro; Ana Mardiyaningsih; Farisya Nurhaeni
Action Research Literate Vol. 6 No. 2 (2022): Action Research Literate
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/arl.v6i2.126

Abstract

Klebsiella pneumoniae merupakan bakteri gram negatif yang dapat menyebabkan penyakit pneumonia atau radang paru-paru. Minyak atsiri atau sering disebut dengan essential oils merupakan ekstrak alami dari jenis tumbuhan yang berasal dari daun, bunga, batang, biji-bijian bahkan putik bunga. Kegunaan minyak atsiri salah satunya sebagai anti infeksi, pembunuh bakteri. Penelitian ini bertujuan untuk mengetahui gambaran aktivitas antibakteri minyak atsiri daun dan batang tanaman terhadap Klebsiella pneumoniae. Penelitian ini menggunakan metode studi literatur (narrative review). Pencarian jurnal literatur menggunakan mesin pencari online yaitu Google Scholar dan Sciencedirect. Pencarian menggunakan kata kunci berdasarkan PICO dan diseleksi berdasarkan kriteria inklusi dan eksklusi dengan parameter yang mengacu pada PICOST sehingga diperoleh 17 artikel. Hasil penelitian menunjukan bahwa aktivitas Antibakteri daun dan batang berdasarkan diameter zona hambatnya meliputi: (1) Antibakteri yang sangat kuat meliputi Xanthium strumarium (d=58,1mm) dan Machilus konishii (d=30 ± 0.6mm); (2) Antibakteri kuat meliputi: Cupressus lusitanica (d=11 mm), Lippia javanica (d=11 mm), Mentha spicata (d=20±0,02 mm), Phoebe formosana (d=16 ± 0.8), Coriandrum sativum (d=16 mm ), Eucalyptus oleosa (d=15 mm), Premna integrifolia (d= 13,1 ± 1,5 mm), Origanum vulgare batang (d=13,0±0,17 mm), Mentha piperita (d=12,4 ± 0,7 mm), Origanum vulgare daun (d =11,9±0,10 mm), dan Origanum vulgare daun (d=11,9±0,10 mm); (3) Antibakteri sedang meliputi:Murraya paniculata (d=9-12 mm), Lippia microphylla (d=8 ± 0,5 mm sampai 12 ± 0,8 10 mm), Piper lenticellosum (d=9,5 mm), Ricinus communis (d= 6,2 ± 0,4 mm), dan Melaleuca bracteata (d=6 mm). Dengan demikian minyak atsiri daun dan batang dapat digunakan sebagai Antibakteri Klebsiella pneumoniae.
Potensi Reduksi Formalin dalam Ikan Asin Teri Nasi menggunakan Serbuk Limbah Kulit Bawang Putih Amelia Handayani Burhan
MEDIA ILMU KESEHATAN Vol 11 No 3 (2022): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v11i3.783

Abstract

Background: Food safety in the community is relatively low. This is evidenced by the fact that many food products contain harmful substances, such as the discovery of formalin anchovy salted fish in the city of Yogyakarta. This condition can threaten the health of the people of Yogyakarta City because many traders use anchovies as the main raw material in their cooking, such as in the manufacture of Angkringan Cat Rice, the typical cuisine of the city of Yogyakarta. This potential hazard can be suppressed by reducing the level of formalin that may be contained in anchovy before consumption, one of which is by utilizing the saponin content in garlic peel waste. Objective: This study aims to study the effect of the mass of garlic peel waste powder on formalin in salted anchovy samples Methods: The type of this research was a completely randomized design (CRD) with ten mass variations of garlic peel waste powder, namely 0, 1, 2, 3, 4, 5, 6, 7, 8, and 10 grams of powder in 50 ml of distilled water. This design is used to soak 1 gram of anchovy with formalin for 30 minutes at room temperature. Sampling was done by accidental sampling method at five traditional markets in Yogyakarta City. Formalin identification was carried out using the ET Group brand formalin test kit. Samples that have been treated are then re-determined the levels of formalin. Determination of formalin content was carried out by the acidimetric method. The effect test was carried out statistically with a confidence level of 0.05. Results: The highest decrease in formalin levels in the F7 treatment (soaking 1 gram of anchovy salted fish in 6 grams of garlic peel powder in 50 ml of distilled water for 30 minutes) reached 89.12%. However, with the addition of more powder (F8-10), it was seen that there was a decrease in the reduction ability of formalin by saponins. The statistical test showed that the mass of garlic peel waste powder affected reducing the level of formalin in anchovy salted fish (sig < 0.05). Conclusion: Garlic peel waste powder has the potential to reduce formalin levels in anchovy salted fish
PENYALAHGUNAAN FORMALIN DAN PENETAPAN CEMARAN BAKTERI PADA IKAN ASIN TERI NASI DI KOTA YOGYAKARTA Amelia Handayani Burhan; Iramie Duma Kencana Irianto; Putri Wijaya; Wiby Maliya Pradah; Afifah Astuti
Jurnal Kesehatan Saintika Meditory Vol 6, No 1 (2023): Mei 2023
Publisher : STIKES Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jsm.v6i1.1871

Abstract

Kota Yogyakarta adalah kota kuliner yang banyak menggunakan ikan asin teri nasi sebagai bahan pembuatan nasi kucing. Sayangnya, di Indonesia masih banyak ditemukan ikan asin yang mengandung formalin dan tercemar bakteri. Oleh karena itu, penelitian ini bertujuan untuk untuk mengidentifikasi kandungan formalin dan angka lempeng bakteri pada 25 sampel ikan asin teri nasi yang beredar di lima pasar tradisional Kota Yogyakarta. Pengambilan disampel dilakukan di lima pasar tradisional di Kota Yogyakarta. Sampel tersebut selanjutnya diuji dengan menggunakan tes kit formalin. Sampel positif ditetapkan kadar formalinnya dengan metode asidimetri sedangkan angka cemaran didentififkasi menggunakan metode angka lempeng bakteri. Hasil uji menunjukan bahwa 100 % sampel positif mengandung formalin dan tercemar bakteri. Kadar formalin tertinggi adalah 11,75%, hal ini bertentangan dengan peraturan BPOM bahwa produk makanan tidak boleh mengandung formalin. Hal serupa ditunjukan oleh angka lempeng bakteri yaitu  6,25 × 107 koloni/g. Angka ini berada diatas ambang batas yang diperbolehkan yaitu < 105 koloni/g. Kata kunci : Ikan asin teri nasi, formalin, angka lempeng bakteri
Formulation and Evaluation of Formalin Washer Fluid Preparation from Garlic Peel Waste (Allium sativum L.) Burhan, Amelia Handayani; Irianto, Iramie Duma Kencana; Azizah, Shyella; Puji, Rian
Journal of Fundamental and Applied Pharmaceutical Science Vol 4, No 2 (2024): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v4i2.20201

Abstract

Until 2022, there will still be many salted anchovies that contain formalin. This potential danger can be reduced by reducing the levels of formalin that may be contained in salted anchovies before consumption, one of which is by utilizing the saponin content in garlic peel waste. Garlic peel waste powder is proven to be able to reduce formalin levels in salted anchovies by up to 89.12%. However, the use of powder is less practical, and in a certain period, the powder can rot and emit an unpleasant odor. Therefore, an innovation is needed to transform the powder form into a formalin washer fluid. This study aims to determine the effect of garlic peel extract variation on several parameters evaluating the physical properties of formalin washing liquid. The extraction of garlic peel was done using the maceration method and a 70% ethanol solvent. Washing liquids were prepared using glycerin, PEG400, EDTA, and distilled water with varying extract concentrations. Evaluation of physical properties included organoleptic, pH value, specific gravity, viscosity, clarity, and physical stability of formalin washer fluid. The stability test of the physical properties of the sample liquid was carried out using the cycling test method. The samples were kept in storage conditions with extreme temperatures for 3 cycles. In each cycle, the test preparation was stored for 24 hours at 4±2oC and 24 hours at 40±2oC. The formalin washer fluid produced was in the form of a liquid with a weak to pungent garlic aroma, yellow to dark brown in color, homogeneous, clear, and had a pH value of 4. The more extract is used in the formalin washer fluid, the darker the color and the more pungent the garlic aroma will be. Increasing the concentration of garlic peel extract does not affect the pH and clarity of the preparation. The higher the concentration of extract is, the higher the specific gravity and viscosity will be. The selected formula is the formula with a 1% concentration of garlic peel extract.
Pengaruh Variasi Bobot Gula Terhadap Kadar Vitamin C pada Puding Bunga Rosela dan Uji Hedonik Burhan, Amelia Handayani; Putri, Salsabilla Surya; Rini, Yuli Puspito; Nurhaeni, Farisya
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol 9 No 1 (2024): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56727/8ncdrn17

Abstract

Pudding is a popular snack often consumed as a dessert and enjoyed by people from various backgrounds. One of its variations is Roselle Flower Pudding, which uses roselle petals as the main ingredient. Roselle flowers are known for their high nutritional content, particularly vitamin C, which ranges from 260 to 280 mg per 100 grams. In pudding preparation, sugar is typically added to enhance flavor. However, sugar addition is suspected to affect the vitamin C content and consumer preference for the final product. This study aims to determine the effect of varying sugar weights on the vitamin C content and consumer acceptance of Roselle Flower Pudding. The research was conducted using a true experimental method, utilizing roselle flowers randomly selected from Argomulyo Subdistrict, Sedayu, Bantul. The process included identifying the roselle flower type, making pudding with sugar additions of 0, 5, 10, 15, and 20 grams, testing the vitamin C content using the iodimetric method (0.001 N titration), and conducting a preference test based on taste, aroma, color, and texture. The results showed that increasing sugar levels led to a decrease in vitamin C content: 2.52; 2.37; 2.22; 2.18; and 2.16 mg/100 grams. Conversely, consumer acceptance increased: 63.7%; 64.3%; 69.9%; 72.0%; and 76.8%. The best formulation was with 10 grams of sugar, as it maintained a relatively high vitamin C level while achieving optimal consumer preference.
POTENSI EKSTRAK BUNGA PISANG KEPOK (MUSA PARADISIACA L.) SEBAGAI ANTIOKSIDAN DENGAN METODE DPPH (1,1-DIFENIL-2-PIKRILHIDRAZIL) Farisya Nurhaeni; Amelia Handayani Burhan; Fydika Nurul Riani Sumarjo; Aditya Fitriasari
Al Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences) Vol 14 No 1 (2025): Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sci
Publisher : Institut Kesehatan dan Teknologi Al Insyirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35328/kesmas.v14i1.2917

Abstract

Kepok banana flower has potential as an antioxidant so it can inhibit free radical activity. Previous research stated that banana flower extract (Musa acuminate) has an IC50 value of 13.21 µg/ml, which means it has very strong antioxidant activity. Therefore, a study was carried out to fractionate the ethanol extract of kepok banana flowers and determine the antioxidant activity of each of these fractions. It is hoped that with this research a purer fraction will be obtained to increase the antioxidant activity. Extraction was carried out by maceration using 96% ethanol, while fractionation was carried out by chloroform. Testing the antioxidant activity using the DPPH method with UV-VIS spectrophotometry. The wavelength used is 517 nm. Extraction was carried out on 30 grams of kepok banana flower powder with 96% ethanol solvent so that 1.27 grams of the thick extract was obtained. Fractionation was carried out on 500 mg of ethanol extract from kepok banana flowers which produced 0.21 gram of soluble fraction and 0.28 gram of chloroform insoluble fraction. The results showed that the IC50 values of ethanol extract, soluble fraction and chloroform insoluble fraction of kepok banana flower extract were 26.00 µg/ml, 236.17 µg/ml, and 18.70 µg/ml respectively. It can be concluded that the ethanol extract and chloroform insoluble fraction of kepok banana flowers have very strong antioxidant activity, while the chloroform soluble fraction has weak antioxidant activity.
Islam, Makanan, dan Kesehatan Sulaiman, Fadia; Burhan, Amelia Handayani; Rahmatullah, Widia
Jurnal Ilmu Keperawatan Vol 13 No 1 (2024): Al-Asalmiya Nursing Jurnal Ilmu Keperawatan (Journal of Nursing Sciences)
Publisher : Institut Kesehatan dan Teknologi Al Insyirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35328/keperawatan.v13i1.2628

Abstract

Islam adalah agama rahmatan lilallamin yang mengatur seluruh aspek kehidupan, seperti pada makan minum dan aktivitas lainnya yang berhubungan dengan kesehatan manusia. Sayangnya, dikotomi antara islam, makanan, dan kesehatan sering kali muncul, bahkan dikalangan umat islam itu sendiri. Penelitian ini bertujuan untuk mempelajari islam, makanan, dan kesehatan secara terintegrasi berdasarkan pendekatan literatur. Penelitian ini adalah penelitian deskriptif dengan menggunakan pendekatan studi literatur terhadap 25 artikel yang berhubungan dengan islam, makanan, dan kesehatan. Artikel dipilih berdasarkan kriteria inklusi dan eksklusi. Alat bantu yang digunakan untuk mencari artikel ini adalah Publish or Perish. Hasil penelitian ini menunjukan bahwa Islam, makanan, dan kesehatan adalah hal yang tidak dapat terpisahkan satu dengan yang lainnya. Islam mengatur dengan jelas halal dan haram suatu makanan dan minuman, serta adab makan dan minum. Pelabelan halal dan Islamic branding berpengaruh pada minat beli makanan dan minuman baik lokal maupun impor. Makanan halal akan membuat tubuh menjadi sehat. Dalam islam kesehatan menjadi salah satu hal yang Allah sukai. Allah menyukai hambanya yang sehat dan kuat. Shalat, puasa, tidur siang, membaca Al-Quran, dan berolahraga adalah beberapa bentuk ajaran islam yang berguna bagi kesehatan jasmani dan rohani/ mental
Identifikasi Prednison dan Piroxicam dalam Jamu Pegel Linu di Yogyakarta dengan Metode Kromatografi Lapis Tipis Burhan, Amelia Handayani; Irianto, Iramie Duma Kencana; Indraswari, Laksita Putri; Saputri, Lintang Handoyo
Jurnal Ilmu Kesehatan Bhakti Setya Medika Vol 9 No 2 (2024): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56727/bsm.v9i2.141

Abstract

 Herbal medicine (Jamu) is a part of Indonesian cultural heritage passed down through generation. One of the commonly consumed “Jamu” in Yogyakarta is “Jamu Pegal Linu” (herbal medicine for aches and pains). Competition among “Jamu” producers often leads to the addition of chemicals subtances to enhance the drug’s effectiveness. This practice is strictly prohibited due to its potential adverse health effects. Prednisone and piroxicam, which are pharmaceutical compounds, are suspected to be frequently added to “Jamu Pegal Linu”. Therefore, this study aims to identify the presence of prednisone and piroxicam in “Jamu Pegal Linu” available in Yogyakarta. Sampel of “Jamu Pegel Linu” were collected using a purposive sampling method from herbal  shops in the Yogyakarta area. The samples were extracted using 96% ethanol. The extracted samples were then spotted onto a TLC plate, which was placed in a saturated chamber. The mobile phase used to identify prednisone were ethyl acetate: chloroform in  ratios of 9:1, 6:4, and 8:2; whereas for piroxicam, three mobile phases were used: chloroform : acetone (80: 20), ethyl acetate : methanol : ammonia (60: 30: 10), and chloroform : methanol (100: 5). The stationary phase used was a silica gel GF254 plate. A sample was considered positive if the Rf value and the color of the spot of the spot matched those of the reference standard. The results of the study, using the thin-layer chromatography (TLC) method, showed that none of herbal medicine samples for aches and pains circulating in the Special Region of Yogyakarta contained prednisone or piroxicam. Therefore, the analyzed herbal medicine samples are considered safe for public consumption.
Co-Authors Aditya Fitriasari Afifah Astuti Ana Mardiyaningsih Azizah, Shyella Danang Wahyu Bintoro Farisya Nurhaeni Farisya Nurhaeni Farisya Nurhaeni Fydika Nurul Riani Sumarjo Ibnu Mardiyoko Indraswari, Laksita Putri Iramie Duma Kencana Irianto Puji, Rian Puspito R, Yuli Putri Wijaya Putri, Salsabilla Surya Rahmatullah, Widia Saputri, Lintang Handoyo Sulaiman, Fadia Wiby Maliya Pradah Windadari Murni Hartini Yuli Puspito R Yuli Puspito Rini, Yuli Puspito